karthigai deepam recipes

Tuesday, December 8, 2015

I always wanted to make the samosas that are big and conical that stands in the plate. It looks majestic to me . I have attempted making this way, but when I saw this video, the chef clearly explains the knack to make the samosa simply. I just loved the video a lot. I was searching how to make this kind of samosa for kid’s get together that we had at our home as Aj’s holidays have started and he wanted to have his friends over. I made these samosas and eggless chocolate banana cakeand hot chocolate for the kids.

Actually I was very tensed if I could get it right, but thankfully turned out perfect and tasty. The kids enjoyed it a lot and gave me immediate feedback, that samosas and cake were awesome. Everything flew away in few minutes.

Method

Then add water little by little to make a stiff, yet smooth dough. Keep aside covered and prepare the stuffing. Pressure cook 4 potatoes with enough water for 3 whistles. I used frozen peas in this recipe. So I microwaved it for 3 minutes to cook it. You can pressure cook too along with potatoes.

Once cool down, peel and crumble the potatoes roughly. No need to mash it like a paste. Just break it.

Heat pan with oil and temper with jeera. Add cooked peas and potato.

Add all the spice powders in the ingredients – red chilli, coriander, garam masala, chaat and turmeric powder along with salt. Mix gently.

Toss and mix to make the masala blend and cook for 2 minutes. Stuffing ready.

Now again knead the dough to make it smooth and pliable.

Divide and roll into 4 equal sized balls.

Add few drops of oil to the rolling platform / Counter top. Place the rolled dough and spread to a slightly oblong in shape.

Cut into two and smear water in the edges as I have highlighted in blue.

Now hold the two tips and overlap the straight cut side to seal.

Now you have a cone. Fill it 3/4th with the prepared stuffing.

Make a single pleat just opposite to the sealed side. Pinch it and stick it to cover the samosa.

Seal it properly and press the sealed part so that its not too thick.

Repeat to finish all the samosas. Heat enough oil to deep fry and once hot, put the flame to low. Drop the samosas carefully and cook both sides until half done.

Once half done, put the flame to high to make it golden in colour. Drain in paper towel and repeat to finish all the samosas.

Notes

You can add cashew nuts or peanuts instead peas in the stuffing.

You can add coriander leaves in the stuffing.

You can add lemon juice if you want your stuffing tangy.

Make sure the dough is not too soft as it will not turn crispy.

Cooking in low flame for long time helps in making the samosa crispy.

You can deep fry few samosas at time depending on the size and quantity of oil.

Make sure to keep enough oil, otherwise the samosas touch the pan and get browned at that spot.

Yes,these are ment to be had hot. It wont be hard to chew either. You can double fry at the time of serving if you are not concerned about calories. You cant expect the samosas to stay crisp as we are using aloo stuffing and the steam from it will sure make it soft later. If the stuffing is a dry one, it will stay crisp.

Very nice recipe..wonderful clicks and video was very useful..When i tried samosa was not smooth lik what you made..it had some spots and the outer layer was rough..as some other reader said it became chewy.after sometime..any idea what may be the reason..

Hi raks, the samosa looks amazing. however, in north indian style, we temper some jeera in oil in the pan and add boiled aloo and peas and then subsequently add garam masala to it, we cook it for five minutes, add fresh cilantro and then the hot masalaa on cooling down is filled in the samosa. :) hope you would want to do this variation as well. :)